Out of the Blue

Chinese Red Sothern Snapper

CHINESE RED MARINADE:
4 GARLIC CLOVES
1TBSPN FRESH GROUND PEPPER
2TBSPN GRATED FRESH GINGER
1TBSPN 5 SPICE POWDER
8TBSPN HONEY
8TBSPN SOY SAUCE
2 FRESH CHILLIES DESEEDED
8TBSPN SHERRY WINE
VERY SMALL AMOUNT RED FOOD COLOUR

METHOD:

CHINESE RED MARINADE:
PLACE ALL INGREDIENTS IN A BLENDER AND PROCESS VERY SMOOTH.
USED FOR PORK OR FISH FLAVOURING

STEEPED POTATOES.
1. slice new season chats to 1mm on mandolin leaving skin on
2. infuse a light fish stock with saffron strands, bay leaves and cardamom pods
3. place sliced potatoes into hot stock and bring to boil, simmer 1 minute and leave to infuse.

MARINADED SNAPPER
1.portion fish to 180gr leaving skin on and scoring
2. place fish in red marinade (recipe attached) for 1 to 2 minutes
3. place on smoking grill pan and sear skin side first, turn after 3 to 4 minutes and repeat process till done.

4. when snapper is turned place 2 whole cleaned U10 Kinkawooka Prawns head and tail on onto the grill plate and sear for 2 minutes each side

TO SERVE.

Place hot potato slices arranged for maximum height on a flat plate and spoon over a little hot stock to cover base of plate.

Wilt a little English Spinach in a sauteuse with a little butter and seasoning and top this onto the potatoes.

Once Snapper has rested a little arrange the Prawns ontop of fish and place the entire amount onto the spinach and potato base.